Low Carb Octopus Sashimi
Dive into the exquisite flavors of our Low Carb Octopus Sashimi, a sophisticated dish that combines tender octopus slices with bold, umami-rich soy sauce and zesty lemon-ginger dressing. This keto-friendly recipe not only highlights the natural sweetness of freshly blanched octopus but also elevates it with fresh garnishes like crisp cucumber, nutty sesame seeds, and vibrant radish microgreens. With just 25 minutes to prepare, this no-cook appetizer is perfect for seafood enthusiasts seeking a healthy, elegant, and low-carb dining option. Serve it immediately for a refreshing, Japanese-inspired experience that’s as visually stunning as it is delicious.
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Ingredients
- 2 pieces Octopus tentacles
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 inch piece Fresh ginger
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Sea salt
- 0.5 cup Radish microgreens
- 1 tablespoon Sesame seeds
- 1 small Cucumber
Directions
Step 1
Begin by thoroughly cleaning the octopus tentacles under cold running water. Ensure all impurities are remove and pat them dry with a clean towel.
Step 2
Fill a large pot with enough water to immerse the octopus and bring to a gentle boil. Once boiling, lower the heat to a simmer.
Step 3
Blanch the octopus tentacles in simmering water for about 5 minutes. This will help tenderize them slightly without cooking them fully.
Step 4
Transfer the tentacles to an ice bath immediately to stop the cooking process and chill them. Let them sit in the ice bath for approximately 10 minutes.
Step 5
While the octopus is chilling, prepare the dressing by whisking together soy sauce, lemon juice, freshly grated ginger, and wasabi paste in a small bowl. Set aside.
Step 6
Thinly slice the chilled octopus tentacles against the grain to achieve a sashimi style thickness -- about 1/8 inch or as desired. Arrange the slices on a serving platter.
Step 7
Peel the cucumber and slice it thinly into rounds. Arrange these around the sashimi on the platter for added texture and freshness.
Step 8
Sprinkle sea salt lightly over the sliced octopus, then drizzle the dressing evenly across the plate.
Step 9
Garnish the dish with radish microgreens and a sprinkle of sesame seeds for enhanced flavor and presentation.
Step 10
Serve immediately and enjoy your beautifully plated low carb octopus sashimi.
Nutrition Facts
| Serving size | (462.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 303.0 |
| Total Fat 8.5g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 96mg | 0% |
| Sodium 2979.3mg | 0% |
| Total Carbohydrate 24.7g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 3.7g | |
| Protein 35.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 155.7mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1338.9mg | 0% |
Source of Calories